Chili Lime Roasted Veggie Bowls

When it comes to creating a vibrant, flavorful meal that balances spice, zest, and nutrition, few dishes can compete with the mouthwatering appeal of Chili Lime Roasted Veggie Bowls. This recipe not only showcases an irresistible combination of flavors but also celebrates the natural sweetness of roasted vegetables, making it a perfect choice for health-conscious eaters and flavor enthusiasts alike. The marriage of spicy chili, tangy lime, and the earthy undertones of roasted veggies delivers a delightful explosion of taste in every bite, ensuring that this dish is as satisfying as it is nourishing.

Discover the vibrant flavors of Chili Lime Roasted Veggie Bowls, a delightful dish that perfectly marries spice and nutrition. With a combination of sweet roasted vegetables, zesty lime, and a kick of chili, this recipe is not only a feast for the senses but also a healthy choice. It's versatile enough to suit any dietary preference, allowing you to swap veggies based on your favorites. Elevate your meals with this colorful, nourishing bowl that promises satisfaction in every bite.

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Ingredients

1 cup sweet potatoes, diced

1 cup bell peppers (any color), chopped

1 cup zucchini, sliced

1 cup red onion, diced

1 cup corn (fresh or canned)

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

2 tablespoons olive oil

Juice of 2 limes

Zest of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado slices (optional, for serving)

Cooked quinoa or brown rice (for serving)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Veggies: In a large mixing bowl, combine the diced sweet potatoes, bell peppers, zucchini, red onion, and corn.

Season the Veggies: In a small bowl, mix the chili powder, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper together. Drizzle the olive oil over the veggies and sprinkle the spice mix on top. Toss everything together until the veggies are evenly coated.

Roast: Spread the veggie mixture in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes or until the sweet potatoes are tender and the veggies are slightly charred, stirring halfway through for even cooking.

Citrus Twist: Once the veggies are roasted, remove them from the oven and immediately drizzle with lime juice and sprinkle with lime zest. Toss gently to combine.

Assemble the Bowls: Start with a base of cooked quinoa or brown rice in each bowl. Top with a generous serving of the chili lime roasted veggies. Add sliced avocado and garnish with fresh cilantro.

Serve and Enjoy: Enjoy your Chili Lime Roasted Veggie Bowls warm, drizzled with extra lime juice if desired.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings